Venezuelan shredded beef — skirt steak pressure-cooked until tender, shredded, then simmered with peppers, tomatoes and spices into a rich, savoury filling. Lovely with rice or in arepas.
- 2 Lbs Skirty Steak
- 2 cloves minced Garlic
- 1 sliced Onion
- 1 sliced Red Pepper
- 3 sliced thinly Tomato
- 4 cups Beef Stock
- 2 tsp Worcestershire Sauce
- 1 tablespoon Tomato Puree
- 1 tsp Cumin
- 1/4 cup Tomato Ketchup
- To taste Salt
- To taste Pepper
- 1 tablespoon Olive Oil
Video
Preparation
- Season the beef with salt, pepper and minced garlic.
- Chop 1 onion into 4 big wedges.
- Place the beef in a pressure cooker with the onion wedges and the stock.
- Pressure cook for 20 minutes.
- Release the pressure and open the lid.
- Remove the beef and save 2 cups of stock in another container.
- With 2 forks, shred the beef — it should be tender enough to do so easily. If not, cook for another 10 minutes.
- Press the sauté button and add the olive oil.
- When hot, add the sliced onion, pepper and tomatoes and cook until tender.
- Add the shredded beef back in and mix.
- Pour in 1½ cups of the saved stock, the Worcestershire sauce, tomato purée, ketchup and cumin, and mix. If the sauce seems too dry, add a little more stock.
- Season with salt and pepper and serve.
